Wash and cut the meat. Take each piece of meat and season with salt and pepper.

Place the meat in a bowl and set aside for about an hour. Meanwhile, de-seed the quinces, peel the carrot and the onions.

Sear the meat in a frying pan and transfer to a bowl. In the same pan, sauté the onions and the carrot, previously cut into rounds.

In a clay pot, arrange the meat, onions, carrots and quinces in layers. Season with peppercorns, bay leaves and pour one glass of water over it.

Put the clay pot in the oven for about an hour.